Bob’s creamy, garlic-hummus pasta

bobs plated.jpg

My friend, Bob, is a great guy and a clever cook. I met him through Facebook when he started following my blog posts. Bob lives in America and I’m in Canada. We’ve never met in person and yet we have shared meals. I love the way the world works these days.

Bob created this pasta dish using ingredients that are so easy to find most of us probably already have them in our fridge and pantry.

You’re going to love this flavourful, light but satisfying pasta with a creamy, mildly garlicky sauce and whatever veggies you want to add. Bob adds spinach and mushrooms. I think that cherry tomatoes, diced red peppers, broccoli or zucchini would also make great additions. But for today, let’s make the dish the way Bob explained it to me.

Ingredients

ingredients

1 lb (454g box) linguini (or you’ll see I used spaghetti)

2 cups vegetable broth

8 oz. (I cup) garlic hummus

1 cup baby bella mushrooms (a/k/a cremini mushrooms) sliced or chopped

1/2 a medium onion diced

1 cup raw baby spinach (I used a cup of frozen chopped greens)

1 tsp dried minced garlic ( or 1 large clove garlic minced)

1 tsp red pepper flakes – divided in half

Directions

Cook the pasta according to the package directions. Drain and put in a large serving bowl. In the pot, add the vegetable broth, half of the red pepper flakes and dried garlic, if using). Heat the broth.

Sautee the onion and mushrooms (and fresh garlic if using) in a nonstick pan with a bit of the veggie broth. Cook until the mushrooms have released their liquid and the onions are golden (or at least translucent – I’m impatient and was hungry. My onions got to the translucent stage and I couldn’t wait!).

While the onions and mushrooms sauté, add the hummus to the now hot broth. Stir until smooth and creamy. Add the spinach (or other greens) and stir until just wilted. Add the cooked mushroom and onion mix. Pour over the pasta and toss to mix.

making sauce.png

Bob folding in the mushrooms and onions into the sauce.

Serve the plated pasta with the remaining red pepper flakes for garnish.

I loved this dish – enough that I had seconds. It’s so fast and easy to make but looks and tastes special. I hope you’ll give it a try and make this your own!

NOTE: The sauce with thicken as it sits and cools. To thin it or reheat leftovers just add a bit more vegetable broth.

pink elephant version.jpg

And here’s how the pasta looked when I made it in my kitchen with my variations.

 

 

 

Advertisements